Spaghetti Squash Burrito Bowls


2 medium spaghetti squash
1 lb. lean ground beef or ground turkey
1 small onion, finely chopped
2 sweet bell peppers, finely chopped
4 garlic cloves, crushed
14 oz. red kidney or black bean beans, drained & rinsed (optional)
1/2 tsp. chili powder
2 tbsp. diced canned chilies or jalapeños (or to taste)
1 cup tomato sauce
1/2 cup cilantro, finely chopped + more for garnish
4 blue containers Colby jack or Mexican cheese, shredded & divided
1/4 tsp. salt
1/2 tsp. freshly ground black pepper

Preheat oven to 375 degrees F.
Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with parchment paper, and sprinkle with salt and pepper. Bake for 45 minutes, or until cooked to a touch with a fork.
Preheat medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and sauté for 4 – 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chilies/jalapeños, tomato sauce, cilantro and stir.
Remove vegetable mixture to a bowl. Keep warm. Cook ground beef or turkey until thoroughly cooked through. Combine with vegetable mixture.
Remove from heat and add 1/2 of cheese. Stir again.
Remove baked spaghetti squash from the oven and let cool a few minutes.
Carefully remove spaghetti squash strands from the shell, trying to keep the shell intact.
Combine spaghetti squash strands with meat and vegetable mixture.
Fill each “boat” with 1/4 of the vegetable and meat mixture.
Divide remaining cheese among the 4 “boats”, and sprinkle each evenly with cheese.
Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.

(21 Day Fixers: 1 serving [one “boat”] counts as 2 green, 1 red, and 1 blue. Count 1 yellow if you make these with beans.)